1 medium shredded head cabbage
1 medium thinly sliced red onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sliced stuffed olives
1/2 cup white wine vinegar
1/2 cup vegetable oil
1/2 cup sugar
2 tsp Dijon mustard
1 tsp each salt, celery seed,
mustard seed
In a 4 quart bowl, combine cabbage, onion, peppers and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for one minute. Pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving.
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